Flip through the latest issue of Gulf Weekly.
Italian chef Paolo Arca’s name is well-recognised by many Italian food-lovers in Bahrain. Paolo, who arrived in Bahrain 10 years ago, initially managed, cooked in the Paolo’s restaurant in Adliya until 1999.
He ran the Taverna restaurant after that, but then moved to Saudi Arabia to run Olivetto in Al Khobar, eventually moving back to Bahrain to open Olivetto’s here, four years ago.
As our other Italian chefs, Paolo says he was inspired by his mamma’s cooking. “My mamma Francesca cooking was beautiful, amazing. She died three years ago.”
Paolo who has been a chef for 28 years has worked in Italy, France and Germany. Paolo gave us an easy-to-cook recipe – Black Spaghetti with inked squid and crayfish.
Black Spaghetti with crayfish (Serves 2)
Ingredients:
Olive oil extra virgin 2 tbs
Red chili – fresh half
Clove garlic one piece
2 Crayfish halved into four pieces
Spaghetti 140gm
(Dash of dry white wine optional)
Method:
Heat olive oil in pan, add the peeled garlic, and remove when golden.
Add the crayfish and cook on low fire. Remove from pan and put it aside. Add chili, then the wine. Boil spaghetti then add both the inked squid and spaghetti to the pan, stir for few minutes. Serve with the crayfish on side.
